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italian recipes

As a tribute to the origins of our company, we launched to the market a new line of high quality products that we call "Italian Recipes".

Those family recipes that started the history of Sarubbi 90 years ago were perfected to the maximum and started being produced with the highest quality standards that the New Plant allows.All Sarubbi products are gluten-free.

Light Ham

Light Leonesa

Light Canadian Back Bacon

traditional line

The inauguration of the New Plant also means a huge improvement in the quality of all Sarubbi products. From now on, any Sarubbi product is produced with the best technology in the market, something that benefits all the products of our line.All Sarubbi products are gluten-free.

chorizos sarubbi

choripron

milán sarubbi

secos sarubbi

Approx. weight 0,35 Kg. / Shelf life 90 days

finceta

Approx. weight 0,6 Kg. / Shelf life 90 days

bondiola

Approx. weight 1,5 Kg. / Shelf life 90 days

We invite you to enjoy the delicacies of one of the most traditional brands of meats and sausages in Uruguay: Rausa. Its production, in addition to having the highest quality standards, remains faithful to the history of the brand, which has always been focused on the excellence of each of its products, maintaining a traditional line with a unique flavor, well-known at the tables of all Uruguayans.All Rausa products are gluten-free.

chorizos

Sale by Kg. / Shelf life 10 days

chorizos vacuum

Approx. weight 300 grs. / Shelf life 45 days

grilled sausage rausa

Approx. weight 0,3 Kg. / Shelf life 30 days

sweet and salty blood sausage

Approx. weight 0,2 Kg. / Shelf life 45 days

salame milán

Approx. weight 3,5 Kg. / Shelf life 90 days

salami

Approx. weight 0,35 Kg. / Shelf life 90 days

cooked ham

Approx. weight 6 Kg. / Shelf life 120 days

pork ham yellow line

Approx. weight 6 Kg. / Shelf life 120 days

meats

Fertile soils, a mild climate and the provision of one hectare of nutritious natural pastures for each animal, make the conditions of cattle breeding in Uruguay unique. This natural production method and the decades accomplishing excellent results, enable us to offer the most natural, tasty and nutritious meats on the market.

tenderloin side strap off

Cut located in the sublumbar region. Bone base: six lumbar hemivertebrae, the last two thoracic vertebrae and the Ilium. Main muscular planes: Psoas major, Psoas minor, Iliacus and quadratus lumborum. It is obtained from the loin by removing the muscle. Psoas minor.

eye round

Cut located on the posterior side of the thigh region. Bone base: Ischium and the first coccygeal hemivertebrae. Muscular plane: Semitendinosus.

rump cap off

It is obtained by extracting the upper portion of the biceps femoris.

heart of rump

It is just the gluteus medius muscle.

rib eye roll

It is obtained from the rib eye by extracting the Trapezius, Serratus Anterior and Latissimus Dorsi muscles.

knuckle

Cut located on the anterior side of the thigh region. Bone Base: Femur and Patella. Main muscular plane: Quadriceps femoris.

strip loin

Cut located in the dorsolumbar region. Bone base: lumbar hemivertebrae and the last 3 or 4 thoracic vertebrae according to cut specifications. Main muscular planes: Iliocostalis, Longissimus, Multifidus, Serratus posterior (depending on the frame, for steaks more than two inches wide from the eye of the steak, the intercostal and abdominal wall muscles are included).

inside - topside

Cut located in the region of the thigh (inner side). Bone base: Ischium, Pubis, Femur and proximal end of the tibia. Main muscular planes: Sartorius, Gracilis (superficial planes), Pectineus, Adductor and Semimembranosus (deep planes).

inside cap off

It is obtained from the Top Round (item 2010) by removing the Sartorius and Gracilis muscles, taking out the visible fat.